I do hope you’re enjoying this year’s installment of July’s Month Of Grilling as I am. The heat, smoke and raw flame of the grill excites me. Maybe it brings out the primitive instincts in me (caveman)? I’m a huge fan of the orange chicken you’ll find at Chinese restaurants… battered chicken pieces fried then…
I’m always excited when this time of the year comes around, especially after such a harsh and bitter winter. I LOVE cooking on an open flame, so the annual “July’s Month Of Grilling” is when you’ll see another level of energy come out in me (watch my videos). In this recipe we’ll take key Caribbean ingredients, such…
Oven roasted chicken (baked chicken as it’s sometimes called in the Caribbean) is infamous for being dry and somewhat bland. However in this recipe I’ll not only show you how simple it is to a make a moist oven roasted chicken, we’ll apply some Caribbean seasonings (herbs) which will definitely excite your taste buds. This recipe…
In the Caribbean we find (delicious) ways to use just about every part of the animal (and bird).. dishes you must try before passing judgement. Souse is traditionally made with pig trotters, ears and snouts when I was growing up on the islands. However, chicken feet are also used, especially by people who don’t dine with…
Whenever I make stewed pork (Trinidad style stewed pork) I purposely make extra so I have leftovers for adding to other dishes.. like this one using eddoes. As I’ve mentioned before I’m a ‘country’ boy at heart, so ground provisions (starchy root type vegetables) are a huge part of my diet (though expensive to buy…
If you’re familiar with what we call ‘chow’ in the southern Caribbean, you’ll see the same basic principles used in this recipe. “Chow’ is basically a sort of spicy pickle, usually made from a tart fruit like mango, plum, pineapple and when these fruits are not in season cucumber can also be used. It’s supposed…
If you’ve priced or purchased crab meat from the fish market or grocers you’d know how expensive the stuff can be, so making crab cakes can be a bit hard on your pocket. My love for crab cakes is deep, so I came up with this recipe for using canned crab meat which is very…
If you’re concerned about the supposed heat or spiciness of Caribbean food, know that you can always adjust the amount of pepper and spices you use to your personal liking. Additionally, as we see with classic Jamaican jerk, you can always go with a pairing which compliment the dish and bring in that sort of…
I love me some chicken wings, but I’ve come to accept that most restaurants in North America do them “Buffalo” style. Which basically means… fried crisp then tossed in a vinegar based hot sauce. Vinegar is one of those ingredients you won’t see being used much in the Caribbean, unless it’s for an escovitch sauce…
Herb crusted what? I’ll be first to agree that during my childhood days in the Caribbean, you’d never come across such a recipe. But the new generation of chefs and home cooks are experimenting with great success. We had fish four ways growing up.. fried, curry, stew and in fish broth (pronounced broff). Mom was…
With Easter around the corner I’ve had several requests for fish recipes, so I thought I’d share a simple technique for making Jamaican style jerk snapper (fish), but with store bought jerk marinade and in your oven. I agree that making your own jerk marinade is much better and using a grill with coals and…
If you travel within the Caribbean, most likely you’ve found yourself on the regional airline LIAT and I’m sure you’ve been reading my delicious offerings in their inflight magazine ZiNG. A gorgeous magazine which is very solid in regional content. In the latest issue I shared this recipe for a diabetic friendly dessert (or snack)…
